Nutritional and functional roles of millets-A review

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dc.contributor.authorNithiyanantham, Srinivasan
dc.contributor.authorKalaiselvi, Palanisamy
dc.contributor.authorMahomoodally, Mohamad Fawzi
dc.contributor.authorZengin, Gökhan
dc.contributor.authorAbirami, Arumugam
dc.contributor.authorSrinivasan, Gopalakrishnan
dc.date.accessioned2020-03-26T20:15:33Z
dc.date.available2020-03-26T20:15:33Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Fen Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractThe available cultivable plant-based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed industries for existing food and feed crops. However, the cheapest food materials are those that are derived from plant sources which although they occur in abundance in nature, are still underutilized. At this juncture, identification, evaluation, and introduction of underexploited millet crops, including crops of tribal utility which are generally rich in protein is one of the long-term viable solutions for a sustainable supply of food and feed materials. In view of the above, the present review endeavors to highlight the nutritional and functional potential of underexploited millet crops. Practical applications Millets are an important food crop at a global level with a significant economic impact on developing countries. Millets have advantageous characteristics as they are drought and pest-resistance grains. Millets are considered as high-energy yielding nourishing foods which help in addressing malnutrition. Millet-based foods are considered as potential prebiotic and probiotics with prospective health benefits. Grains of these millet species are widely consumed as a source of traditional medicines and important food to preserve health.en_US
dc.identifier.citationNithiyanantham, S., Kalaiselvi, P., Mahomoodally, M. F., Zengin, G., Abirami, A., Srinivasan, G. (2019). Nutritional And Functional Roles Of Millets—A Review. Journal Of Food Biochemistry, 43,(7), 1-10.
dc.identifier.doi10.1111/jfbc.12859en_US
dc.identifier.issn0145-8884en_US
dc.identifier.issn1745-4514en_US
dc.identifier.issue7en_US
dc.identifier.pmid31353706en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfbc.12859
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38050
dc.identifier.volume43en_US
dc.identifier.wosWOS:000474303400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorZengin, Gokhan
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD BIOCHEMISTRYen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectmilletsen_US
dc.subjectnutraceuticalsen_US
dc.subjectpharmacological activityen_US
dc.subjectstaple fooden_US
dc.subjectunderutilized cropsen_US
dc.titleNutritional and functional roles of millets-A reviewen_US
dc.typeReviewen_US

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